Monday, September 19, 2011

Pumpkin Cutout Cookies

When I was growing up these cookies were always a part of Autumn at our house. I don't remember my Mom ever using real pumpkin for these or anything for that matter. She always substituted Butternut Squash. I did use real pumpkin (canned) for these though. They are super soft and very fragile. I mixed the dough on Saturday and didn't get around to baking them so I decided to bake some on Sunday for our supper treat after a refreshing walk through the woods. It was a gorgeous Fall day and far to beautiful to spend inside so we turned all the techy stuff OFF and spent some time enjoying the beauty of Nature.The cookies are almost easier to eat with a fork than holding them, but regardless of how you eat them they are scrumptious with the caramel icing!

Ingredients:1 cup shortening, I used Lard because I had some I wanted to use up but other forms of shortening work too1 cup brown sugar1 egg1 cup pumpkin¼ teaspoon salt1 teaspoon cinnamon1 teaspoon baking powder1 teaspoon soda1 teaspoon vanilla2 cups all purpose flour

Cream together shortening, sugar, and egg. Sift dry ingredients together and add to creamed mixture alternately with pumpkin and vanilla. Refrigerate until chilled through. On a floured ( it takes a fair amount of flour for this, they are sticky!) surface roll dough flat to a ¼-½ inch even thickness.

Using a cookie cutter (I don't posess seasonally shaped ones for Fall so I just used a round one) cut into desired shapes. Small is better because they spread a bit during baking. Also I try to avoid the sharp corners because they are fragile and it makes them easier to work with. Place on a lightly greased cookie sheet.

Bake @ 350° for approximately 8-10 minutes. Allow to cool before icing them.

Caramel Icing:1 cup butter1 cup brown sugar
Combine in a heavy bottomed saucepan and melt slowly over medium/low heat. Then add1/3 cup milk, I used half and half because I had some that needed to be used. Let it come to a boil stirring often. Boil for about a minute. Cool. Then stir in 1 teaspoon vanilla2 cups powdered sugar, approximate If you want it stiffer you'll need more but don't add too much. It gets firmer as it cools completely.